Roasted Vegetables with Tahini & Pomegranate Seeds

The Magazine: Roasted Vegetables with Tahini & Pomegranate Seeds

Give us a nutritious (and crazy-delicious) vegan dish and we're all in. Add a sprinkle of CBD to the equation and we're talking next level. Featuring a beautiful mix of vegetables and topped with the perfect tahini sauce — complete with our Go-To hemp CBD powder — it may just be one of our forever-after favorite dishes.

Cook Time

1 hour 15 minutes

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Quantity

Serves 2

Ingredients

1 acorn squash

1 head of cauliflower

6 large rainbow carrots

1 pomegranate

1 lime

¼ cup tahini

½ tsp cumin

3 Tablespoons olive oil

2 packets Prima The Go-To

Salt & pepper


Directions

Directions for Roasted Vegetables:

  1. Preheat oven to 350 degrees F.
  2. Cut acorn squash in half, remove all seeds, place two halves face up on baking sheet.
  3. Drizzle with 1 Tbsp olive oil. Bake for 40 minutes.
  4. Cut cauliflower and carrots into chunks.
  5. Place on separate baking sheet, drizzle with 2 Tbsp olive oil plus salt and pepper.
  6. Set vegetables inside oven, bake for 20-25 minutes rotating occasionally.

Directions for Tahini Sauce:

  1. Place Tahini, juice of 1 lime, cumin, and packets of prima into small blender.
  2. Blend for 30 seconds and remove.


Stuff half of acorn squash with roasted veggies, drizzle with tahini sauce and top with pomegranate seeds. Optional: top with additional sea salt.


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